• Prepare the tomatoes: Start by blanching your tomatoes to remove the skins. Cut a small "x" on the bottom of each tomato and immerse them in boiling water for about a minute until the skins begin to peel away. Transfer them to an ice bath to cool.
  
• Crush the tomatoes: Once cooled, peel off the skins, remove the seeds, and crush the tomatoes by hand or with a food mill.
• Cook the garlic: In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  
• Add tomatoes. Stir in the crushed tomatoes and tomato paste. Mix until the paste is evenly distributed.
  
• Add seasonings. Add the basil, oregano, salt, pepper, sugar (if using), and bay leaves. Bring the mixture to a simmer.
  
• Simmer. Reduce the heat to low and let the sauce simmer uncovered for 2 to 3 hours, stirring occasionally, until it reaches the desired consistency for pizza sauce.
• Prepare for Canning: While the sauce simmers, heat your mason jars. Sterilize lids and bands by boiling them in water for at least 10 minutes.
• Add lemon juice. When the sauce is ready, remove the bay leaves and stir in the lemon juice.

Canning Process

• Fill jars. Ladle the hot pizza sauce into the sterilized mason jars using a funnel, leaving ½ inch of headspace.
• Wipe jars and apply lids. Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until they are fingertip tight.
  
• Process. Process the jars in a boiling water bath for 35 minutes (adjust time for altitudes above 1,000 feet).